Chocolate Cinnamon Bread Pudding Recipe

January 12, 2013

Here goes delicious chocolate cinnamon bread pudding.

Are you a huge fan of dark chocolate anytime? Try this chocolate cinnamon bread pudding variation. This warm melting bread pudding with generous amount of melted chocolate will make a delicious brunch on any Sunday! So let’s start –

Chocolate Bread Pudding

Chocolate Bread Pudding Recipe

For 2 persons
Prep time: 30 min
Cooking time: 40-45 min

Ingredients

3/4 cup dark chocolate, chopped (120 g)

3-4 sandwich white bread slices (90 g)

1 tablespoon unsalted butter, softened (15 g)

For custard:

3/4 cup milk (178 ml)

2/3 cup + 2 tablespoons whipping cream (190 ml)

1/4 cup granulated sugar (50g)

1/2 teaspoon pure vanilla extract

2 eggs

1/4 teaspoon ground cinnamon

To serve:

Confectioner’s sugar or light brown sugar

Directions

Preparation Preheat the oven to 320 degrees F (160 C).

Make crème anglaise, custard In a medium sauce pan, stir in sugar, vanilla extract, milk, and whipping cream. Over medium heat, bring to a boil; set aside. In a mixing bowl, beat the eggs until white. Slowly add milk mixture into egg mixture while whisking. (tempering)

Spread butter on the bread slices and cut them in bite-size. Arrange the breads on the bottom of the ramekins.

Distribute chopped chocolates evenly between and inside of breads. Dust with ground cinnamon.

Then pour in custard.

Bake Place ramekins in a large tin plate and fill the tin half-full with boiling water. Put the pan in the oven and bake for 40 to 45 minutes, or until the custard is set. And let cool for 10 minutes in the tin.

Serve Then sprinkle with light brown sugar or confectioner’s sugar. And drizzle salted butter caramel if desired. Serve when hot.

Instructions in Images

In a sauce pan add in sugar, vanilla extract, whipping cream, and milk.Bring to a boil.Break two eggs.Beat until white.Temper hot milk into eggs.Cut the bread slices.Allocate them in the pans/baking dishes.Add in chocolate chunks.Then pour in the custard.Fill the plate half-full with boiling water.Bake at 320 F (160 C) for 40 to 45 minutes.

hi Eugenie.. I’ve been following your blog these months and I wonder why you don’t make the video lately? Because it’s somehow makes me convinced about the cooking step. Anyways, I’ve been waiting for you to make this bread pudding and finally you make it!! What kind of bread (other than sandwich bread) that you think suits this recipe best? is it the rough and harder texture one? Thanks.. *I’m going to post a comment on other post*

Hi Yuni, Making videos takes so much time and this month I need time for other work & study. I will resume producing vids soon, thank you for asking! :) As for bread pudding, you can also use baguette or other French/Italian bread with hard crust. *I’m moving to another post to answer*

Why do we need to place the ramekins in a tin plate that is filled with boiling water before putting in the oven? I noticed the same method in the creme caramel. Does this have to do with the custard? Tq.

Hi, “water bath” is a technique used in baking delicate foods like custard. In water bath, the sides of ramekins will never be exposed to high temperature. So that way overcooking and curdling can be avoided